Thank you for your support at the Twizel Salmon & Wine Festival on the 24th of February - we had a blast and we'll see you there next year!

Citrus Cured Salmon


500g – 1kg boneless, skinless salmon (in one piece)

Zest of 1 orange, 2 lemons and 1 lime

1 C salt

1 C sugar



  1. Grate the zest of the citrus very finely, then sprinkle over both sides of the salmon and pat it on.
  2. Mix salt and sugar together in a bowl.
  3. In a flat bottomed dish big enough to hold the salmon portion, add half the sugar and salt mixture. Add the salmon on top of the sugar/salt, then cover with the remaining sugar/salt
  4. Cover the dish with cling-film and place in the refrigerator. Leave for 24 hours.
  5. Remove the salmon from the sugar/salt mix and rinse in water. Pat dry, trying to keep as much zest on the salmon as possible.
  6. Slice thinly to serve.


Serves 4

Recipe from the High Country Salmon kitchen.


To order salmon for this dish, click here!